I love madeleines. It sounds so cliché. Nevertheless, each freshly baked piece simply brings me so much joy. They’re the right touch of sweet and adorable (hah) that I need in my day. Pierre Hermé’s Madeleines are terrific—delicately light with crisp edges. They are deceivingly simple to make with accessible pantry ingredients. The most “difficult” part of the recipe, really, is the wait.
This already a great recipe to start with, however, here are a few tips that can help guarantee consistently good results:
1. Use a good pan. The Williams Sonoma Goldtouch® Nonstick Madeleine Plaque Pan always produce evenly baked madeleines for me. It costs as much as twice as other pans, but it’s worth every batch that comes out right.
2. Get the scoop that fills 2/3 of the Williams Sonoma Madeleine pan or measure 1.5 tablespoons for each mould: Oxo Good Grips Cookie Scoop, Medium (1.5 Tbsp)
3. Butter the moulds generously without leaving a well of butter. Aim for smooth, even brushing.
4. Adding some fine zest from one lemon to the batter makes these madeleines even better. So fragrant!
If you try the recipe, let me know what you think!
